Serves 11
20 min
Asparagus and Pecorino Romano
Recipe GLPRde1ff85f4cbb6a
A simple, elegant preparation of tender asparagus finished with shaved Pecorino Romano cheese, fresh lemon juice, and fruity olive oil. The asparagus is briefly blanched until fork-tender, then dressed with bright citrus and creamy cheese for a light yet satisfying side or main dish.
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Ingredients
2 bunches thin asparagus, ends snapped off
salt for boiling water
1 fresh lemon juice, strained
extra-virgin olive oil
freshly ground black pepper
½ cup Pecorino Romano cheese, shaved with a peeler
Directions
Fill a large pot with water and bring to a rolling boil over high heat. Add a generous pinch of salt to season the water.
Add the asparagus bunches to the boiling water and cook for 2 to 4 minutes, until the spears are fork-tender and bright green.
Drain the asparagus thoroughly in a colander and transfer to a serving platter or individual plates.
Drizzle the lemon juice evenly over the hot asparagus, then add a generous pour of extra-virgin olive oil.
Season with salt and a crack of freshly ground black pepper to taste.
Top with shaved Pecorino Romano cheese and serve immediately.
